You might have seen the blogpost in which I shared the first wedding cakes I baked. For the wedding I decided to stick with some all-time favourites and add a couple of new recipes. One of them was the lemon cheesecake, topped with fresh figs, blueberries and passion fruit. It is a real looker and the flavours combine perfectly.
I’ve finished my no-bake lemon cheesecake with fruits that work well with the lemon-flavour. A golden combo is fresh figs, blueberries and passionfruit. But also more summer fruits like strawberries and raspberries work really well.
No-bake lemon cheesecake
- 300 gr graham crackers
- 175 gr butter
- 700 gr cream cheese
- 1 lemon
- 200 gr fine sugar
- Different kinds of fruit
Slowly melt the butter for the crust.
The easiest way to create the crust is to chop the biscuits in a food processor. Do it part by part, I divided it in three, and mix them until you have small crumbs.
Of course you can also put the biscuits in a small bag, close it and hammer them small with a bottle. It just kinda depends if you have a food processor or some negativity that needs to come out. I won't judge either way!
Stir the melted butter with some sugar through the chopped up crackers.
Grease a baking tin, line the bottom with parchment paper and pour in the crust mixture. Press it well and place it in the fridge.
Whip up the cream cheese so it becomes less stiff.
Add the juice of the lemon and the fine sugar.
Pour it on top of your crust and place it in the fridge for 2 hours (the longer the better).
Before serving, decorate your cake with fresh fruits.